If you love Samoa Cookies, check out this Copycat Samoa Cookies Recipe!
This Copycat Samoa Cookies Recipe is easy to make and is sure to be a crowd-pleaser! Get this Easy Dessert Recipe now! Make these for Valentine’s Day, the Super Bowl, all Summer long, or for Christmas! These really are a cookie for any occasion! Plus, since this is a copycat recipe, you can create a cookie at home that you already know and love! Make your house a little warmer today with these cookies.
Copycat Samoa Cookies Recipe
INGREDIENTS:
1 cup softened Butter
1/2 cup Sugar
2 cup Flour
1/4 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Vanilla
1 tbsp Milk
3 cup Flaked Coconut
11 oz Caramels
3 tbsp Milk
8 oz Semisweet Chocolate Chips
DIRECTIONS:
Preheat oven to 350.
Line cookie sheet with parchment paper.
Cream together butter, vanilla, and sugar.
Slowly add in flour, baking powder, and salt.
Add just enough milk until the dough comes together into a ball.
Add in a bit of extra flour if your dough is very sticky.
Roll out dough to 1/4″ thick.
Cut out about 2″ cookies and place on a prepared sheet.
Cut out about a smaller hole in each cookie and return to the dough.
Re-roll dough and continue cutting cookies.
Bake cookies for 10 minutes or until bottoms are light brown.
Allow to cool on sheet for 5 minutes before transferring to a cooling rack.
Preheat oven to 300.
Line baking sheet with parchment paper.
Spread coconut on a prepared baking sheet.
Bake 20 minutes, mixing every 5 minutes, until golden.
Cool the coconut on the baking sheet.
Unwrap the caramels (Hold back 8 caramels) and place them in a large bowl with milk.
Microwave 60 seconds then stir, repeating until melted and smooth.
Fold in cooled coconut.
Spread topping on cooled cookies.
If the topping gets too firm in the bowl, microwave 30 seconds.
If topping is not adhering to the cookie, unwrap and melt remaining caramels with 2 teaspoons of milk.
Drizzle top of each cookie with plain caramel prior to placing topping.
Melt chocolate by microwaving 45 seconds then stirring, and repeating until melted and smooth.
Line cookie sheet with parchment paper.
Dip the bottom of each cookie into chocolate and place on prepared sheet.
Transfer remaining chocolate into the corner of a zippered bag.
Clip off corner and drizzle finished cookies with chocolate.
Refrigerate 15 minutes to set.
Copycat Samoa Cookies Recipe!
If you love Samoa Cookies, check out this Copycat Samoa Cookies Recipe!
Ingredients
- 1 cup softened Butter
- 1/2 cup Sugar
- 2 cup Flour
- 1/4 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Vanilla
- 1 tbsp Milk
- 3 cup Flaked Coconut
- 11 oz Caramels
- 3 tbsp Milk
- 8 oz Semisweet Chocolate Chips
Instructions
- Preheat oven to 350.Line cookie sheet with parchment paper.
- Cream together butter, vanilla, and sugar.
- Slowly add in flour, baking powder, and salt.
- Add just enough milk until the dough comes together into a ball.
- Add in a bit of extra flour if your dough is very sticky.
- Roll out dough to 1/4" thick.
- Cut out about 2" cookies and place on a prepared sheet.
- Cut out about a smaller hole in each cookie and return to the dough.
- Re-roll dough and continue cutting cookies.
- Bake cookies for 10 minutes or until bottoms are light brown.
- Allow to cool on sheet for 5 minutes before transferring to a cooling rack.
- Preheat oven to 300.Line baking sheet with parchment paper.Spread coconut on a prepared baking sheet.
- Bake 20 minutes, mixing every 5 minutes, until golden.
- Cool the coconut on the baking sheet.
- Unwrap the caramels (Hold back 8 caramels) and place them in a large bowl with milk.
- Microwave 60 seconds then stir, repeating until melted and smooth.
- Fold in cooled coconut.
- Spread topping on cooled cookies.
- If the topping gets too firm in the bowl, microwave 30 seconds.
- If topping is not adhering to the cookie, unwrap and melt remaining caramels with 2 teaspoons of milk.
- Drizzle top of each cookie with plain caramel prior to placing topping.
- Melt chocolate by microwaving 45 seconds then stirring, and repeating until melted and smooth.
- Line cookie sheet with parchment paper.
- Dip the bottom of each cookie into chocolate and place on prepared sheet.
- Transfer remaining chocolate into the corner of a zippered bag.
- Clip off corner and drizzle finished cookies with chocolate.
- Refrigerate 15 minutes to set.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 356Total Fat: 20gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 29mgSodium: 239mgCarbohydrates: 45gFiber: 3gSugar: 29gProtein: 3g
One of my favorite items to use around the kitchen when I make cookies is my Silicone Baking Mat! Get this 2-Pack Silicone Baking Mat at Amazon! Receive Free Shipping with Amazon Prime, or Free Super Saver Shipping on orders of $35 or more!
Also, check out this Perfect Homemade Chocolate Frosting Recipe from Scratch! If you are looking for an easy homemade icing recipe then you will want to try this one! Perfect for cakes or cupcakes!
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